The Verdant Tanto Knife

In Stock

$212.49 $249.99 -15%

An 8" fixed blade in J2 stainless steel with a reinforced tanto point, green micarta scales on torx fasteners, and a tooled leather sheath with a snap strap.

Blade Length4 inches
Blade ProfileTanto point, flat grind
Handle Length4 inches
Blade MaterialJ2 Stainless Steel
Overall Length8 inches
Handle MaterialGreen Micarta

About This Knife

The Verdant Tanto is built around a point that does not give way. The tanto grind puts a thick spine straight behind the tip, so it takes the kind of work that would roll or snap a thinner blade: piercing, prying at a stubborn lid, cutting through webbing, tape and cardboard all day.

The blade is J2 stainless steel with a mirror-brushed finish and a wide flat grind running the length of the edge. J2 is the practical choice for a working knife. It resists rust far better than carbon steel, which matters for a blade carried outdoors or kept in a pack.

The handle is green micarta, a resin-bonded canvas that grips harder when your hands are wet and does not swell, crack or absorb moisture the way wood can. The scales are bolted through with torx fasteners rather than pinned, so they can be removed and refitted if you ever want to.

It comes with a fitted leather sheath with tooled detailing and a brass snap strap that holds the handle in place.

Care & Maintenance

Cleaning & Storage
Hand wash only with warm water and mild soap. Never place a high-carbon or Damascus steel blade in a dishwasher. Dry immediately with a soft cloth. Store in a dry environment, ideally out of the leather sheath for long-term storage to prevent moisture retention.
Oiling the Blade
High-carbon steels will naturally patina over time, which adds character and protection. To prevent rust, apply a light coat of food-safe mineral oil or camellia oil after every use. For wood handles, occasional treatment with beeswax or boiled linseed oil will preserve the lustre.
Sharpening
Maintain the edge between uses with a ceramic honing rod. When it is time to sharpen, we recommend Japanese water stones (1000/3000 grit) maintained at a 15-20 degree angle per side. Avoid pull-through carbide sharpeners, as they remove too much steel and can chip the hard edge.

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